View Pit Stop page for race #53 by mtljer — Ghost race
View profile for Jeremy (mtljer)
| Official speed | 93.78 wpm (56.30 seconds elapsed during race) |
|---|---|
| Race Start | October 11, 2012 9:34:52pm UTC |
| Race Finish | October 11, 2012 9:35:48pm UTC |
| Outcome | No win (2 of 5) |
| Opponents |
3. alexpizarroj (88.75 wpm) 4. unelunebleu (66.13 wpm) |
| Accuracy | 95.0% |
| Points | 0.00 |
| Text | #425 (Length: 440 characters) Three changes occur while the stacked disk structure equilibrates with the high-temperature oven. First, the layer of dough bakes into bread, a low-water-content material with a large number of nonconnecting small air spaces. Second, the tomato paste dehydrates, and third, the mozzarella undergoes a complex series of transitions involving protein denaturation and lipid rearrangement from regular liquid crystal to more disordered states. |